In the south, although it is not common, it is very convenient to buy things now and the raw materials are very simple, so now you can try to study at home through some online teaching materials. Generally speaking, when steamed bread is cooked, it will be in cold water. Because it is coarse grains, it takes longer to steam than steamed bread, so cold water can not only retain its aroma, but also steam better.

1. Steamed steamed buns are very common food in the north, but for friends in the south, they may be fresh and don't know how to make them, so they rarely try them at home. However, like the popularity of short videos, many people will spread their daily lives to online social platforms, including some cooking practices, which we can refer to according to their videos, so even in the south, many people can make very authentic steamed buns at home now.

Second, the method of steaming corn+millet+buckwheat. First, mix three kinds of noodles into a container and gradually add warm water. Stir the noodles evenly with chopsticks or spoon. Knead the dough by hand (to prevent flour from getting on your hands). Divide into small dough evenly, dig a hole in the dough with the thumb of one hand, and then rotate it clockwise, which feels like mushrooms. After finishing, put it in a cold water steamer and steam it 15-20 minutes. Usually/kloc-it will be cooked in 0/6 minutes. Turn off the fire and wait for 20 minutes. Open the lid, let it cool, and you can eat it.

Third, the method of making a good nest head: first, filter the prepared corn flour and flour to remove impurities, then separate the corn flour and flour, put them into different bowls, add appropriate amount of boiling water to the corn flour, stir them into a flocculent shape with chopsticks, then add appropriate amount of flour to the jade flour, stir them evenly, knead them into smooth dough by hand, put them into bowls, cover them with a layer of plastic wrap, and wake them up 15.